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Makeover Cauliflower Soup Recipe
Nb persons: 11
|* 2 celery ribs, chopped|
|* 1 small onion, chopped|
|* 1 medium carrot, chopped|
|* 2 tablespoons butter|
|* 1 large head cauliflower, (2 pounds), broken into florets|
|* 6 cups reduced-sodium chicken broth|
|* 1/2 cup all-purpose flour|
|* 2 cups 2% milk|
|* 3/4 cup fat-free half-and-half|
|* 1 tablespoon minced fresh parsley|
|* 1 teaspoon salt|
|* 1 teaspoon dill weed|
|* 1/4 teaspoon white pepper|
* In a Dutch oven, saute the celery, onion and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.
* In a blender, process vegetable mixture in batches until smooth. Return all to the pan. Heat over medium heat.
* In a small bowl, whisk flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through. Yield: 11 servings (2-3/4 quarts).